Flavor improvement in pork from barrows and gilts via inhibition of intestinal skatole formation with resistant potato starch

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 16, 2006, Pages 5990-5995

  Lösel, Dorothea ^a   Lacorn, Markus ^a   Büttner, Dirk ^b   Claus, Rolf ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b Landesanstalt für Schweinezucht Forchheim   (Germany)

Author keywords

Barrows; Gilts; Odor improvement; Potato starch; Skatole

Indexed keywords

SKATOLE; STARCH;

ANIMAL; ANIMAL FOOD; ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; DIET; DRUG ANTAGONISM; FEMALE; INTESTINE; MALE; MEAT; METABOLISM; MICROBIOLOGY; ODOR; ORCHIECTOMY; POTATO; SWINE; TASTE;

ANIMAL FEED; ANIMALS; DIET; DIETARY CARBOHYDRATES; FEMALE; INTESTINES; MALE; MEAT; ODORS; ORCHIECTOMY; SKATOLE; SOLANUM TUBEROSUM; STARCH; SWINE; TASTE;

SOLANUM TUBEROSUM; SUS SCROFA;

EID: 33748416174     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0608017     Document Type: Article

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